Method:

Heat the oil in a large frying pan. Fry the courgettes in a single layer to a light golden colour on both sides and stir in the crushed garlic.

Arrange half the courgettes in the base of the dish, add slices of mozzarella cheese and then a layer of tomatoes followed by a last layer of the remaining courgettes and tomatoes, sprinkling with salt and pepper. Top with the grated parmesan and chopped basil.

Bake for 35 minutes.

Serve with crusty bread and a dressed green salad.

Note: To skin tomatoes, cut a small cross in the stalk end of the tomatoes, place in a bowl and cover with boiling water. Leave for 5 minutes then transfer to cold water. The skins will peel off easily.